Recent Forum and Blog Comments
- You can over knead and overAnonymouson Forum topicDespair on windowpane
- Sourdough Starter too FastCarb Addicton Forum topicIs kneading killing my sourdough?
- Thanks for sharing Danny,
Benitoon Forum topicNew Videos from King Arthur - Yes. Some formulas are single
idaveindyon Forum topicGranary Rise and Prove not required ? - I start watching and and
dbazuinon Forum topicNew Videos from King Arthur - That thick crust is probablyAnonymouson Forum topicSinking SIDES !
- "For the Hobart Pastry Knife,flormonton Forum topicPastry Knife for Kichenaid and Hobart N-50
- 40 gram starter
dbazuinon Forum topicIs this an ok, easy recipe for beginners?
- After I've used the startermadmoravianon Forum topicTo refrigerate my starter, do I feed it and then immediately put it in the refrigerator?
- Your welcome. and show use
dbazuinon Forum topicIs this an ok, easy recipe for beginners?
- You could try the following.RJlovestobakeon Forum topicDespair on windowpane
- refrigeration and feedingTPandWBon Forum topicTo refrigerate my starter, do I feed it and then immediately put it in the refrigerator?
- Tripping on window pane
MTloafon Forum topicDespair on windowpane - I took your advice -cherylkatzon Forum topicRaisin yeast water challah - I am at my wits' end!
- thankscherylkatzon Forum topicRaisin yeast water challah - I am at my wits' end!
- I usually mix with the paddle
Libsmumon Forum topicKneading time between hand and mixer - Normal
Puck Luckon Forum topicresearching flour brands - TinningFrankIIIon Forum topicPastry Knife for Kichenaid and Hobart N-50
- I'll try it with 40 gr. Thank
Adeon Forum topicIs this an ok, easy recipe for beginners? - Steam and FanLenkaon Forum topicAny advice from Moffat Turbofan owners?
- I think it is your shapening
dbazuinon Forum topicBumps on Sides of Loaf
- A blog...why are yousambakeron Forum topicWanting to pay someone $100 to bake some bread and video it
- tinningjrizzoon Forum topicPastry Knife for Kichenaid and Hobart N-50
- I forgot to mention I didn’tAnakalia2279on Forum topicI am pretty sure my Sourdough starter is overripe levain??
- I agree with Suave
Yippeeon Forum topicWhat leads to a nice open crumb with big holes? - Thx littlegirlblue! I thinkAnakalia2279on Forum topicI am pretty sure my Sourdough starter is overripe levain??
- Thank you!madisonbaker26on Blog postAfter an 8 year bread baking hiatus...
- 03 MAY 2020 -- Still using itmarkgoon Forum topic"Bread Buddy" Dough Calculator
- My bad, thanks!
Adeon Forum topicIs this an ok, easy recipe for beginners?
- Great find
Our Crumbon Forum topicNew Videos from King Arthur - Thank you, Benny. It's tooLitebriteon Blog postVarious kinds of quarantine breads
- Hammelman humor
MTloafon Forum topicNew Videos from King Arthur
- You got me very curious. WhattomNotMikeon Forum topicWanting to pay someone $100 to bake some bread and video it
- It looks OKsuaveon Forum topicIs this an ok, easy recipe for beginners?
- Sara great colour on the
Benitoon Blog postTartine with bolted flour
- Wow that is wonderful baking
Benitoon Blog postVarious kinds of quarantine breads
- Another vote for rice flour,
Benitoon Forum topicFirst success!
- Thanks very much for thesambakeron Forum topicWanting to pay someone $100 to bake some bread and video it
- Thankyou for the ideaBernardHon Forum topicA tip for warming dough
- Well of course! Many thanks,RJlovestobakeon Forum topicBlowout, what happened?
- I made this CIabatta bread,
Abelbreadgalleryon Forum topic90% biga loaf (Italian method) - Most (maybe all) filters that
LittleGirlBlueon Forum topicProofing - Kindle notices at bookbub . com
idaveindyon Forum topicLiving Bread - The Book
- I'm not very experienced but
LittleGirlBlueon Forum topicI am pretty sure my Sourdough starter is overripe levain??
- Oh I just checked, the waterBX-BXon Forum topicProofing
- It's almost entirely skillsuaveon Forum topicWhat leads to a nice open crumb with big holes?
- Hola Eduardo. Un saludo, yo
Abelbreadgalleryon Forum topicUnderstanding Spanish flour types
- The PKFrankIIIon Forum topicPastry Knife for Kichenaid and Hobart N-50
- What leads to big holes and open crumb?
Mini Ovenon Forum topicWhat leads to a nice open crumb with big holes? - More details, please
Mini Ovenon Forum topicSourdough rising but not doubling